Hawaiian Pulled Pork with Macaroni Salad

Pork recipe courtesy Carol K.
Macaroni Salad recipe created by Jenn's Food Journey

For the Pork -
1 Pork Shoulder Roast (or pork picnic cut) -sorry, can't remember how much mine weighed, but it was the smallest of the ones in the grocery store
1 cup water
1/4 cup salt (I used kosher salt-but according to Carol, any salt will do)
1-2 teaspoon liquid smoke
1-2 cups cooked white rice
Additional items to serve with pork -
King's Hawaiian Sweet Rolls
For the Macaroni Salad -
8oz elbow macaroni, cooked according to package directions, drained and thoroughly cooled
1/3 cup finely grated carrot (about 1 regular sized carrot)
1/2 cup mayonnaise
2 Tablespoons milk
1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon black pepper
2 Tablespoons finely chopped dill pickles
1 hard boiled egg, roughly chopped


For the Pork - Place the pork (I had to cut mine into three pieces to fit properly) in a crock pot. In a measuring cup add the water, salt and liquid smoke; stirring until the salt has pretty much dissolved. Pour mixture over pork, cover and cook on low for 8 hours or high for 4-5 hours .... OR.. until the pork pulls apart easily with a fork. Remove from crock pot and allow to cool a little before shredding. **Carol will skim the fat off the remaining water in the crock pot, add some flour to thicken it and serve. I just skimmed the fat and drizzled a little of it over the pork, but Chris left his dry - the pork is so good, you can seriously eat it with no sauce!**

For the macaroni salad - Place the cooled cooked pasta in a large serving bowl. Add the carrot, mayo, milk, sugar, salt and pepper; stir to combine. Fold in the pickles and egg. Cover and refrigerate until ready to use.

To make your mixed plate - start with some cooked rice and top with pork. Serve with macaroni salad and rolls.... and enjoy!! (and you will... TRUST me!!!)